Oven Ki Murghi (Chicken Breasts Baked With Green Chillies)

Recipe by PetsRus
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180C/350F/.
  • Put the tomato purée/paste in a bowl and mix with one tablespoon of water.
  • Add all the remaining sauce ingredients, in the listed order, mixing as you go.
  • Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
  • Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
  • When hot, add the cinnamon, cracked cardamom pods and cloves.
  • After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
  • Remove with a slotted spoon and place in a single layer in an ovenproof dish.
  • Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
  • Remove with a slotted spoon and spread evenly over the chicken breasts.
  • Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds.
  • As soon as they pop - this will be just a few seconds - add the garlic and stir.
  • When the garlic starts to brown, pour in the sauce.
  • As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
  • Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.
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